Grilled Corn & Black Bean Salsa

From the recipe box of Maggie Christians

There are so many ways to make salsa that it is really hard to go wrong if you have farm fresh ingredients! Salsa is another place to be creative! Here is one sure fire example of taking salsa to the next level. This salsa can be eaten fresh and not cooked or you can follow the instructions to preserve it for winter eating.

It also makes a great addition to rice dishes, salads, tacos, and egg wraps. We’ve even put it on a Mexican-style pizza with cotija and chorizo.

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Ingredients

• 5 cups tomatoes, chopped

• 1 cup red onion, chopped

• 1/2 cup black beans, cooked (canned beans are fine too)

• 3-4 jalapenos, seeded and finely chopped (optional)

• 1 bell pepper, finely chopped

• 5 corn cobs

• 1/2 cup apple cider vinegar

• 1/4 cup cilantro, chopped

• 1/3 cup lime juice

• 8 garlic cloves, minced

• 1/2 tablespoon salt

• 1/2 teaspoon black pepper

Directions

1. Rinse 2 1/2 cups dry black beans and remove any debris. This will make more than you need for your recipe! Place in a stock pot with 1 small white onion, roughly chopped, 1 bay leaf, 1/2 tsp red pepper flakes, 1 clove minced garlic, and salt and pepper. Cover with water and bring to a boil. Once boiling remove lid and simmer over medium-low heat for 1 hour. Add water as needed. After an hour, test to see if your beans are cooked through. If not, continue to simmer, testing every five to ten minutes until tender. Drain any extra water and remove the bay leaf.

2. Shuck the corn and brush off as much of the corn silk as possible. Grill until charred. Don’t worry about fully cooking it on the grill, as the corn will cook longer with the other ingredients. When the cobs are cool enough to handle, cut kernels off and mix with the remaining ingredient in a large pot. Bring to a boil over medium-high heat. Once boiling, reduce heat and simmer for 20 minutes, stirring frequently.

3. Freeze the recipe, or follow the next directions to can.

To Can

This recipe has been pH tested and meets safe canning guidelines for water bath canning. If you adjust measurements or procedures, be sure to follow all safe canning guidelines.

1. Scoop salsa into clean, sanitized, hot pint jars. Three-quarters of the jar should be salsa and 1/4 should be liquid.

2. Keep 1/2 inch of headspace. Remove any air bubbles and adjust salsa level to maintain the correct headspace. Wipe each jar rim with a clean, warm washcloth dipped in vinegar. Add sanitized, hot lids and then rings, tightening until the rings are hand-tight. Place jars in your water bath canner, making sure the water level is 2 inches above the jars. Once the water is at a full, roiling boil again, process your pints for 20 minutes.